Ingredients

Directions

Melt all but one TBSP of the butter over Medium heat in a tagine or large frying pan. In a plastic bag, put the flour, cinnamon, salt, and pepper. Coat the chicken in the bag with the seasoned flour, and brown the pieces in the heated butter. Add a little water or chicken broth, reduce to low, and cover. In a seperate pan, Melt the remaining TBSP of butter, and saute the mushrooms with the garlic , parsley, and vinegar. Add the mushroom mixture to the top of the chicken pieces, re-cover and simmer for another 30 to 45 min, until done. Serves 6.